Creamy Carbonara Pasta with Shiitake Bacon | vegan, gf
This vegan, gluten-free creamy carbonara pasta with shiitake bacon is everything carbonara pasta should be. It's rich, bacon-y, salty, comforting, peppered, and satisfying.
Prep Time15 minutesmins
Cook Time1 hourhr
Total Time1 hourhr15 minutesmins
Course: Entrée, Pasta
Servings: 4-6
Ingredients
For the Shiitake Bacon
2 ½cupssliced shiitake mushrooms (make sure you de-stem them before slicing)
2tablespoonsolive oil
¼teaspoonsea salt
⅛teaspoonsmoke salt (can substitute more sea salt)
Freshly ground black pepper, to taste
For the Hemp Seed Parmesan
¼cuphemp hearts
¼cupnutritional yeast
¼teaspoonsea salt or to taste
For the Creamy Carbonara Pasta
3 ½cupspeeled and sliced zucchini (about 3 medium zucchini)
6clovesgarlic, peeled
2shallots, peeled and cut into quarters
2tablespoonsolive oil
¼cupnutritional yeast
¾cupplain almond or rice milk
1tablespoonwhite wine vinegar
1 ½teaspoonsarrowroot powder
½-3/4teaspoonsea salt OR ½ teaspoon sea salt + ¼ teaspoon kala namak (i.e., black salt) or truffle salt (for an egg-like taste)
Freshly ground black pepper, to taste
16ouncesbrown rice linguine, cooked according to package instructions*
Garnish
fresh parsley, chopped
Instructions
To Make the Shiitake Bacon
Preheat oven to 350F.
Line a baking pan with parchment paper.
Add the shiitakes, olive oil, smoke salt, sea salt, and black pepper to the pan. Toss to thoroughly coat.
Bake for 20-30 minutes, turning and flipping every 5-8 minutes until golden brown and crispy.
Remove from oven and transfer the shiitake bacon to a plate lined with a paper towel. Pat off excess oil and let cool.
To Make the Hemp Parmesan
Add the hemp hearts, nutritional yeast, and sea salt to a food processor. Process for 1-2 minutes and transfer to a small bowl. Refrigerate until ready to use.
To Make the Carbonara Pasta
Turn the oven up to 400F.
Add the zucchini, garlic, shallots, and olive oil to a pan. Bake for 30 minutes, flipping halfway through baking.
Add the roasted zucchini mixture to a blender along with the nutritional yeast, almond or rice milk, white wine vinegar, arrowroot powder, sea salt + black/truffle salt, and black pepper. Blend on high for 1-2 minutes or until smooth.
Pour the mixture into a medium sauce pan over medium-low heat. Whisk continuously for 3-4 minutes until thickened.
Add the cooked linguine to a large serving bowl. Pour the creamy sauce over top and toss to coat, adding in the pasta water as needed to loosen the sauce.
Divide between bowls, and top with the hemp seed parmesan, shiitake bacon, and fresh parsley.